Giblets boil. Cut into small cubes, salted and left for several hours. Then heated in fat entrails stewd with grated carrot, add the chopped onion and potatoes into small cubes. After a few minutes stew add chopped mushrooms and garlic, a little crushed dill and parsley, minced meat walnuts and grain allspice. Chicken is salted on the outside and inside and filled with finished stuffing. Opening is stitched with thread. In a pan put a sheet foil, to be put on the chicken pieces on top rank butter, turn and bake. Finally, when the chicken is almost done removing fthe oil to obtain a red crust. Optional can be glazed (see chicken Mahogany).